Breakfast Pizza

When I got the new Food Network Magazine, I found a simple recipe for a Breakfast Pizza (page 113). 

What a neat idea! The photo in the magazine just looks amazing and tasty.

So this morning I created the breakfast pizza and added a bit of onion. I used olive oil infused with rosemary from Bree and Robbie's wedding, which really added a nice rosemary flavor to the crust. I did cook it on the pizza stone, which for this pizza I wouldn't do again because it made the crust too crunchy and then was a bit hard to cut... This is really a knife and fork pizza.

Check out recipe for the pizza - I hope you make it and dine on it someday!

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Courtesy of Food Network Magazine

Pizza Dough
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

Bacon-Egg Breakfast Pizza -  

Stretch dough into four 6-inch rounds. Top each with diced raw bacon; bake until crisp (500*). 

Crack an egg onto each crust and top with olive oil, salt and pepper; bake until the eggs set (about 5 minutes). Top with baby greens.

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My pizza photo

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60th Post And Almost Thanksgiving...

As my 60th post and so close to Thanksgiving, I thought I'd share a Roasted Turkey Recipe.

Even though I wont be concurring Thanksgiving this year, last year we looked to Chef Alton Brown for his Turkey Roasting Skills!

Good Eats Roast Turkey (video link here)

Recipe courtesy Alton Brown

Prep Time: 15 min
Time: 7 hr 0 min
Cook Time: 2 hr 30 min
Level: Easy
Serves: 10 to 12 servings

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. 

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Cook or Be Cooked, Wii Game by Food Network

So I can't wait to try this game!

Cook or Be Cooked, Wii Game by Food Network

Product Description:

Stir-up some action and cook like a pro with the only game created with Food Network! Cut, slice and dice your way through 30+ real recipes taught by the experts from Food Network. Cook in multi-player mode or on your own. There’s never too many cooks in this kitchen!

GAME PLAY FEATURES:

# Real Instruction: Game is designed with Food Network Kitchens to ensure authenticity.

# Real Recipes: Includes 30+ recipes that you can take into your kitchen.

# Multiplayer: All recipes can be played in cooperative and competitive modes.

# Two-player cook-off mode and up-to-four-player hot potato co-op mode.

# Utilize the Wii's motion control capabilities: Trains players in proper movements and techniques to become an accomplished chef.

# Both Wii remote and Nunchuk are used to simulate a wide variety of utensils and and appliances.

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The Next Food Network Star...

The other day I received an e-mail from my sister, it reads as follows: ____________________________

The Next Food Network Star Now Casting for the New Season in San Diego

Reply to: Date: 2009-07-29, 12:18PM

Are you passionate about cooking? Knowledgeable about food? Bursting with energy?
The hugely successful Food Network reality series The Next Food Network Star is currently casting for its 2010 season in San Diego!
We are looking for any chef, line cook, home cook, caterer or culinary enthusiast who is interested in becoming the host of his or her own cooking show on Food network!

The details of our event are as follows:
Monday - August 17, 2009
12pm - 5pm
W San Diego
421 W. B Street
San Diego, CA 92101

What to Bring:
1. Two recent photos
2. A copy of your resume
3. A filled out application (found at www.FoodNetwork.com/starcasting)
For more information or questions please e-mail us at nfns6sd@yahoo.com

• Location: San Diego, California
• Compensation: Winner will win their own show on the Food Network.
• Principals only. Recruiters, please don't contact this job poster.
• Please, no phone calls about this job!
• Please do not contact job poster about other services, products or commercial interests.

Original URL: http://sandiego.craigslist.org/csd/tfr/1295517884.html

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So then I ponder, Wow that would be amazing! But not quite sure if I'm really cut out for it! I'm not a big fan of competition cooking. I know when your working in a busy restaurant you've gotta get meals out pretty quick and then still make it look excellent and taste perfect! But I'm really not experienced enough for all that, I enjoy cooking and hate to feel rushed.

Maybe another time... But Pat! You should totally do it! You'd be great!
Or perhaps YOU!